Chicken Cuts

Whole Chickens are marketed either fresh or frozen. Back to Top

Halves

The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.Back to Top

Breast Quarters

Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat. Back to Top

Split Breast

A breast quarter with the wing removed. Back to Top

Split Breast without Back

A breast quarter with wing and back portion removed. Back to Top

Boneless, Skinless Breast

Split breast that has been skinned and deboned. Back to Top

Whole Chicken

The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labeled as whole cut-up chicken. These are usually sold without giblets. Back to Top

Whole Chicken Wing

The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette, mid-section and tip.Back to Top

Wing Drummettes

The first section between the shoulder and the elbow.Back to Top

Wing Mid Section with Tip

The flat center section and the flipper (wing tip). Back to Top

Wing Mid Section

The section between the elbow and the tip, sometimes called the wing flat or mid-joint. Back to Top

Whole Chicken Leg

The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back. Back to Top

Boneless, Skinless Leg

Whole chicken leg with skin and bone removed. Back to Top

Thigh

The thigh is the portion of the leg above the knee joint. Back to Top

Boneless, Skinless Thigh

Thigh with skin and bone removed. Back to Top

Drumsticks

Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock). Back to Top

Giblets

Includes heart, liver and neck. Back to Top

CHICKEN

Chicken Cuts

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